Lamb, leg, half knuckle, pot-roasted, lean and fat, weighed with bone

This entry describes a half-knuckle cut of lamb leg, pot-roasted with both lean meat and fat, and weighed with the bone included. It mainly provides protein and fat. Per 100g weighed with bone, it contains 21g of protein and 10g of fat, including 4.4g of saturated fat, and provides 722 kJ of energy.

Protein supports the growth and repair of body tissues. Lamb also provides iron, which is needed to make haemoglobin, the substance in red blood cells that carries oxygen. The saturated fat content is worth noting for people monitoring their intake, particularly as these figures include both lean meat and fat. Full nutrient figures are shown in the tables below.